Introduction

One of my favorite Korean street foods in the winter. Made a little healthier with whole wheat flour, less sugar, and no oil to fry them in.
One of my favorite Korean street foods in the winter. Made a little healthier with whole wheat flour, less sugar, and no oil to fry them in.

Tips

This dough is very sticky. Dip your hands in water before touching the dough.Be careful not to press too thinly - you don't want your filling to leak out. I use the tips of my fingers to spread it out in the pan.

Directions

Mix all the ingredients of bowl 1 together. Place plastic wrap over the bowl and let rise for approximately 1 hour.

Mix the ingredients for bowl 2 together. This is your filling.Completely wet your hands before trying to work with the dough - very sticky.Make 8 balls from your bowl 1 dough. Slightly flatten each ball and put a rounded teaspoon from bowl 2 into the middle. Pinch your sides together to form a ball around your filling.

Heat a cast iron frying pan or non stick pan. Place one ball at a time (pinched side down). After 30 ~ 40 seconds press down with a wet spatula or wet fingers to form a circle (approximately 1/4 inch thick). When it has browned, flip over and brown the other side.